Peruvian Vegetable Stew Recipes

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Peruvian Quinoa Stew....(Vegan/Vegetarian) image

Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.

Provided by magpie diner

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup quinoa
1 cup water
1 onion, diced
2 garlic cloves, minced
2 tablespoons oil (any light oil)
1 celery rib, chopped
1 carrot, sliced (1/4-inch thick slices)
1 bell pepper, cut into 1-inch pieces (any colour)
1/2 zucchini, cubed
2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 pinch cayenne (or to your taste)
1 teaspoon dried oregano (or 2 tsp fresh)
1 cup vegetable stock
fresh cilantro, finely chopped (optional)

Steps:

Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.

PERUVIAN VEGETABLE STEW

Peruvian Vegetable Stew image

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries.

Provided by lynnski LA

Categories Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter (or use oil for a vegan version)
1 teaspoon cayenne
1 ear of corn, cut into 1/2-inch disks
1/2 lime, juice of
1/4 cup olive oil, extra virgin
2 onions, finely chopped
3 garlic cloves, minced
2 butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tomatoes, seeded and chopped
1/2 bunch oregano leaves, coarsely chopped
2 teaspoons salt
1 teaspoon pepper
4 cups water
1 1/4 cups corn kernels
1 cup peas

Steps:

Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red.
Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water.
Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender.
Stir in the corn kernels and peas, cover, and cook 5 minutes longer.
Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.

Nutrition Facts : Calories 376.8, Fat 13.9, SaturatedFat 3.9, Cholesterol 10.2, Sodium 828.7, Carbohydrate 64.8, Fiber 11.5, Sugar 13.1, Protein 7.7

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